Hearty Italian Vegetable Soup (Print Version)

# Ingredients:

→ Base

01 - 1 pound lean ground beef
02 - ½ yellow onion, diced
03 - 4 medium carrots, thinly sliced (2 cups)
04 - 3 stalks celery, thinly sliced (2 cups)

→ Liquids

05 - 5 cups water
06 - 1 can (10.5 oz) low sodium beef broth
07 - 1 can (14.5 oz) diced tomatoes with juices
08 - 1 can (15 oz) tomato sauce

→ Seasonings

09 - 1½ tablespoons beef base or beef bouillon
10 - 1 teaspoon salt
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried parsley
13 - ½ teaspoon dried oregano
14 - ½ teaspoon garlic powder
15 - ½ teaspoon pepper

→ Add-ins

16 - 1 can (15.5 oz) kidney beans, drained and rinsed
17 - 1 cup frozen corn, thawed
18 - ¼ head green cabbage, roughly chopped (2 cups)

→ For Serving (Optional)

19 - Shredded Parmesan cheese
20 - ¼ cup chopped fresh Italian parsley

# Instructions:

01 - Cook ground beef and onion in large pot over medium-high heat 5-7 minutes until beef is browned.
02 - Add carrots, celery, water, beef broth, tomatoes, tomato sauce, kidney beans, beef base, and all seasonings.
03 - Bring to boil, then reduce heat and simmer uncovered 15-20 minutes until carrots are tender.
04 - Stir in corn and cabbage. Cover and simmer a few minutes until corn is warm and cabbage is wilted.
05 - Adjust seasonings to taste. Serve with optional Parmesan cheese and fresh parsley.

# Notes:

01 - Ready in under 30 minutes
02 - Great for make-ahead or freezer meals

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